Chicken with Capers, Mustard, and Parsley

Pan-roasted chicken breast is the perfect vehicle for this mix-and-serve mustard sauce. Serve with our Asparagus Gremolata, for a gourmet bistro dinner that's ready in minutes.

Total Time: 0:30

Prep: 0:15

Level:
Moderate

Serves:
4

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Ingredients

2 tbsp. Dijon mustard

2 tbsp. light mayonnaise

1 tbsp. fresh lemon juice

1 tbsp. water

1 tbsp. capers

4 bone-in, skin-on chicken breast halves

salt and pepper

2 tbsp. cornstarch

2 tbsp. vegetable oil

0.25 c. finely chopped fresh flat-leaf parsley leaves

Directions

In small bowl, mix Dijon, mayonnaise, lemon juice, water, and capers. Mustard-caper sauce can be covered and refrigerated for up to 1 day.

Arrange oven rack at lowest position. Preheat oven to 450 degrees F.

If necessary, with kitchen shears, cut off excess rib bones from chicken breasts. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper on skin side of chicken. Sprinkle cornstarch on skin side of chicken to lightly coat.

Heat 12-inch ovenproof skillet on medium-high until hot. Add oil and swirl to coat bottom. When oil shimmers, shake excess cornstarch from chicken and add to skillet, skin side down, in single layer. Cook 2 to 4 minutes or until golden brown. With tongs, turn chicken over and cook 2 minutes longer. Transfer to oven. Roast 15 minutes or until chicken just loses its pink color and meat thermometer inserted in thickest part of chicken registers 160 degrees F.

Tips & Techniques

Tip Chicken breasts often vary greatly in size, even when they come in the same package. The smaller ones may be cooked through before the larger ones. If that's the case, take them out of the pan first and let them rest while the larger pieces continue cooking.